鱼肉虽好,并非人人皆宜,以下几种人即应舍此口福,以防因小失大: 出血性疾病患者 鱼肉中含有一种特殊物质,虽有阻止血液中过多脂质和胆固醇等粘附于血管壁、防上动脉硬化的功效,但也可降低血小板的凝集性、诱发或加重毛细血管出血。故患有出血性疾病或血小板减少症者不宜多吃鱼,以免引起出血。 Although the fish is good, not everyone is safe, the following kinds of people should give this blessing, to prevent the loss due to small: bleeding in patients with fish contains a special substance, although there is too much to stop the blood lipid and cholesterol Such as adhesion to the vessel wall, prevent the effect of atherosclerosis, but also reduce the agglutination of platelets, induced or exacerbated capillary bleeding. Therefore, hemorrhagic disease or thrombocytopenia should not eat fish, so as not to cause bleeding.